By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
260 cal · 25 min
Grilled Salmon With North African Flavors
Recipe GLPR3c0a52694240ce
Succulent salmon fillets infused with warm North African spices—cumin and paprika—combined with fresh herbs, garlic, and a cooling yogurt sauce. This grilled dish is light, flavorful, and ready in minutes.
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Ingredients
1 pound center-cut salmon fillet, cut into 4 portions
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon ground cumin
1 1/2 teaspoons paprika
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/4 cup low-fat or nonfat plain yogurt
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 lemon, cut into wedges
Directions
Preheat a grill or grill pan to medium-high heat. In a small bowl, combine the minced garlic, ground cumin, paprika, salt, and freshly ground pepper. Mix until the spices are evenly distributed.
Pat the salmon portions dry with paper towels. Brush both sides of each salmon fillet with olive oil, then generously rub the spice mixture over the top and sides of each piece.
Place the salmon fillets on the preheated grill, skin-side up. Cook for 4 to 5 minutes without moving them, until the bottom develops a light char and the flesh begins to turn opaque.
Carefully flip the salmon and cook skin-side down for an additional 4 to 5 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
While the salmon grills, prepare the yogurt sauce: In a small bowl, whisk together the plain yogurt, lemon juice, cilantro, and parsley. Season with salt and pepper to taste.
Transfer the grilled salmon to serving plates. Serve warm with the yogurt herb sauce alongside and fresh lemon wedges for squeezing.
Comments
All ingredients are readily available at Harris Teeter, Food Lion, or Walmart—no specialty stops needed. At roughly $4–5 per salmon fillet plus $2–3 for the yogurt and herbs, you're looking at about $6–7 per serving, which is reasonable for a protein-forward weeknight dinner. The 25-minute time is honest if your grill is preheated and you're not fussing with the yogurt sauce; it's genuinely hands-off once salmon hits the grate. The dish reheats acceptably in a low oven, and the North African spice blend is straightforward enough for a family dinner without being fussy, though it skews more toward restaurant-plating than weeknight comfort food.
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